Chocolate Crinkle Cookies

Ingredients:

• 1/2 cup all-purpose flour
• 2 tbsp. whole wheat pastry flour
• 1/3 cup packed sucralose-brown sugar blend
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 2 tbsp. unsalted butter, softened
• 2 egg whites, lightly beaten
• 1/2 tsp. vanilla extract
• 2 1/2 tsp. confectioners' sugar

Makes 12 Servings (1 cookie per serving)

1. Preheat the oven to 350 F. Spray a baking sheet with nonstick spray.
2. Whisk together the all-purpose flour, pastry flour, brown sugar blend, cocoa powder, baking powder, and salt in a medium bowl. With a wooden spoon, stir in the butter until the mixture is well combined and crumbly. Add the egg whites and vanilla; stir until a smooth dough forms (you may need to use your hands).
3. Put the confectioners' sugar in a small bowl. Divide the dough into  12 equal pieces and roll each into a ball. Lightly roll each ball in the confectioners' sugar to coat. Place on the baking sheet about 2 inches apart. Bake until set but still soft in the middle, 10-12 minutes. Transfer the cookies to a rack and let cool completely. Store in an airtight container in the refrigerator up to 4 days.

WW POINTS VALUES 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These are a healthy take on the traditional chocolate crinkles. They are not that bad if and when you're having a chocolate craving. You can even crumble these crinkles and put them on top of ice cream or mix them in with fruit and yogurt and you'll have a flavorful treat.